- 250g Butternut Squash
- 2 Carrots (170g)
- 2 Parsnips (200g)
- 1 Garlic Clove
- ½ tbsp Honey
- 1 Orange (juice)
- 6 Sprigs Rosemary
- 2 Figs
- 2 Pork Loin Steaks
- Pre heat oven to 180˚c. Take the pork out of the fridge so it can come to room temperature before cooking.
- Cut the butternut squash, carrots and parsnips into batons and scatter or a foil lined baking tray.
- Crush a garlic clove into a bowl and squeeze in the juice of the orange and add the honey. Mix together and drizzle over the vegetables.
- Lay 5 sprigs of rosemary over the top and tuck in the squeezed orange halves, roast in the oven for 20mins.
- Cut the figs into quarters and add to the roasted vegetables, turn the oven to grill and cook for a further 5-10mins, or until the vegetables is crispy.
- Rub the pork in a little sea salt and pepper.
- Bring a frying pan with one teaspoon of oil and one sprig of rosemary to a high heat. Then add the pork loins. Cook for 3-4mins each side, or until cooked through and then leave to one side to rest.
- Serve the half the vegetables on a plate and top with the pork loin and garnish with the fig quarters and orange half.
The macros are calculated using lean pork. I cook the pork with the fat on for flavour but I do not eat it because personally I find it chewy and I don’t like it, but also because it is packed with ‘bad’ saturated fat.
The sugar is high due to figs and honey being sources of natural sugars.